Skirt steak doesn’t get nearly the amount of credit it deserves. It’s so versatile. I swear you could marinate it in almost anything and it will taste like heaven every time. You could marinate this steak in dish water or something and it would still be amazeballs.
Maybe not. Okay so maybe I shouldn’t have said that.
Moving right along. Let’s make the marinade.
Whisk all the ingredients together and marinade the skirt steak for at least 2 hours. Grill the skirt steak for about 3-4 minutes on each side.
Do not overcook skirt steak!
I repeat…DO NOT OVERCOOK SKIRT STEAK.
Did you hear me? Good.
Overcooked skirt steak is a dry, tough, rubbery disaster. Don’t do it. Let the skirt steak rest, covered, for at least 15 minutes before slicing it.
Now it’s time to get creative. You can serve it any way you’d like. You can serve it, as is, with some grilled veggies or slice it up thin for steak tacos. Either way, a charred jalapeno and a squeeze of fresh lemon or lime really sets this steak off. Enjoy!
- 1 1/2 lbs skirt steak
- 3 cloves garlic, minced
- juice of one lime
- 1/4 cup soy sauce
- 2 1/2 tbs honey
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- Whisk together all the marinade ingredients. Marinate skirt steak for at least 1 hour in the refrigerator.
- Grill skirt steak for 3-4 minutes on each side.
- Remove steak from grill and allow to sit, covered, for at least 15 minutes.